Worlds Best Pasta Sauce Recipes

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JO MAMA'S WORLD FAMOUS SPAGHETTI



Jo Mama's World Famous Spaghetti image

My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!

Provided by SharleneW

Categories     Spaghetti

Time 1h20m

Yield 4 quarts, 10-14 serving(s)

Number Of Ingredients 16

2 lbs Italian sausage, casings removed (mild or hot)
1 small onion, chopped (optional)
3 -4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1 lb thin spaghetti
parmesan cheese

Steps:

  • In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
  • Add onions and continue to cook, stirring occasionally until onions are softened.
  • Add garlic, tomatoes, tomato paste, tomato sauce and water.
  • Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
  • Stir well and barely bring to a boil.
  • Stir in red wine.
  • Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
  • Cook spaghetti according to package directions.
  • Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

BEST SPAGHETTI SAUCE RECIPE EVER!



Best Spaghetti Sauce Recipe EVER! image

Provided by Making Things is Awesome .Com

Categories     Main Course

Time 2h5m

Number Of Ingredients 14

1 package of Italian sausage.
1 package of ground beef
1 Medium Onion chopped
3 Garlic Cloves (crushed)
2 28 oz Cans Diced Tomatoes
1 6 oz Can Tomato Paste
2 Tablespoons Worcestershire Sauce
1/4 Cup Red Wine
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 teaspoon Oregano
2 Tablespoons Italian Seasoning
2 Tablespoons Sugar
1 teaspoon FENNEL SEEDS!!

Steps:

  • Sauté meat, onions, and garlic in a large sauce pan over medium heat until meat is browned.
  • Add all other ingredients to the sauce pan. Mix Together.
  • Bring the sauce to a bubble and let simmer for a couple hours, stir periodically.

WORLD'S BEST LASAGNA



World's Best Lasagna image

It takes a little work, but it is worth it.

Provided by John Chandler

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 20

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Steps:

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees F (190 degrees C).
  • To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g

OLD WORLD ITALIAN SPAGHETTI SAUCE



Old World Italian Spaghetti Sauce image

This is a great old world Family recipe. Its also great with italian sausage,or meatballs. Just stir often while cooking when using meats.

Provided by FarahC

Categories     Sauces

Time 3h25m

Yield 12-14 serving(s)

Number Of Ingredients 16

2 (6 ounce) cans tomato paste
1 (28 ounce) can tomato puree
2 (28 ounce) cans crushed tomatoes
4 garlic cloves, crushed
1/2 cup onion, chopped
3 1/2 tablespoons extra virgin olive oil
2 1/2 tablespoons white sugar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1/4 cup parmesan cheese
1/2 cup dry red wine
2 1/2 cups water

Steps:

  • In a large stockpot on low-med heat add your olive oil and saute your onions for about 4 minutes,then add your crushed garlic,cook for 2 minutes longer. Then add your water,and tomato products. Be sure to mix everything very well.Add in your spices,and cheese. cook for 2 1/2 hours covered.Then add in your wine, and cook 30 minutes longer. Sauce will be thin on first day.Also if you use meat it will alter thickness.The second day this turns into a nice thick sauce.

Nutrition Facts : Calories 158.6, Fat 5.2, SaturatedFat 1, Cholesterol 1.8, Sodium 647.1, Carbohydrate 25.2, Fiber 5.2, Sugar 9.7, Protein 5.5

WORLD'S BEST SPAGHETTI SAUCE



WORLD'S BEST SPAGHETTI SAUCE image

World's Best Spaghetti Sauce Ever from The Bewitchin' Kitchen. Filled with savory meats and vegetables. This is sure to be a hit!

Provided by The Bewitchin Kitchen

Categories     Main Course

Time 1h5m

Number Of Ingredients 18

1.5 lbs extra lean ground beef (2 lbs if not using hot italian sausage)
1 lb Hot Italian Sausage (casings removed)
1 tbsp Olive Oil
1 large onion (diced)
1 green bell pepper (diced)
4 cloves garlic (minced)
1 cup white wine (beef broth works too)
1 28oz can crushed tomatoes
1/2 can tomato paste (4 oz can)
1 jar marinara sauce (I like Safeway O Organics)
1 tsp oregano
1 tsp thyme
2 bay leaves
1 tbsp sugar
1 tsp sea salt
1/2 - 1 tsp tsp crushed red pepper (start small and increase the heat by taste)
2 tbsp dried parsley
1/2 cup parmesan cheese

Steps:

  • In a large pot, over medium heat, cook up your beef and hot italian sausage. When the meat is cooked, drain the meat and set aside (I leave it sitting in a colander over the sink).
  • Heat up the olive oil and add the onion and green pepper. Saute until the onion is soft (about 4-5 minutes) and then add the garlic. Give it a good stir for another minute or two (until fragrant).
  • Add the wine (doesn't matter what kind I have used Chardonnay, Pinot Grigio and even Moscato) and reduce for about two minutes.
  • Next up is the crushed tomatoes, paste, jar of marinara, oregano, thyme, sugar, bay leaves, crushed pepper flakes, and salt. I usually stir this together and let simmer a few minutes.
  • Add the meat. Stir and put a lid on.
  • Let this simmer on low - medium/low for at least an hour. If you can get away for longer, do it.
  • After your hour is up, add the parmesan cheese and parsley. Stir and simmer for another thirty minutes.
  • Serve with desired pasta (or spaghetti squash) and top with more parmesan cheese.

Nutrition Facts : Calories 371 kcal, Carbohydrate 17 g, Protein 26 g, Fat 21 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 80 mg, Sodium 1249 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 11 g, ServingSize 1 serving

BEST EVER SPAGHETTI AND MEAT SAUCE



Best Ever Spaghetti and Meat Sauce image

This Best Ever Spaghetti and Meat Sauce recipe is the perfect Italian-style weeknight family meal - a rich, meaty sauce served over your favourite pasta!

Provided by Chrissie (thebusybaker.ca)

Categories     Dinner     Main Course

Time 45m

Number Of Ingredients 12

2 pounds lean ground beef
1 large onion, finely diced
3 cloves garlic, minced
salt and pepper
2 teaspoons dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 cup red wine
9 cups canned crushed tomatoes (plain pureed tomato sauce, no salt or flavour added)
chopped fresh parsley and parmesan cheese, for garnish
spaghetti noodles, cooked according to package directions (I recommend Barilla brand - they're our family's favourite!)

Steps:

  • Heat a large dutch oven pot over medium high heat.
  • Add the ground beef and cook until almost completely browned, breaking it up with a wooden spoon.
  • Turn the heat to medium and add the onions, garlic, salt and pepper (to taste), parsley, basil, oregano and thyme. Saute with the beef until the onions are soft and translucent.
  • Add the wine and allow the liquid to evaporate while stirring the mixture regularly so the meat absorbs the flavour of the wine.
  • When the wine has almost evaporated, add the crushed tomatoes and stir to combine.
  • Cover and let simmer on medium-low heat for at least 30 minutes, or up to 2 hours (turn the heat to low if you plan to simmer for a long time). Stir regularly to ensure the sauce cooks evenly.
  • Prepare the pasta according to the package directions, cooking it in salted water for best results.
  • Serve the sauce over the pasta with a sprinkling of fresh parsley (if desired) and freshly grated parmesan cheese.

Nutrition Facts : ServingSize 1 cup, Calories 186 kcal, Carbohydrate 15 g, Protein 19 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 47 mg, Sodium 291 mg, Fiber 4 g, Sugar 9 g

WORLD'S BEST SPAGHETTI RAO'S HOMEMADE MARINARA



World's BEST Spaghetti RAO's Homemade Marinara image

Make the World's Best Spaghetti with the world's best pasta sauce using Rao's Homemade Marinara.

Provided by Nisha

Categories     Main Course

Time 30m

Number Of Ingredients 14

pot of water
2 tbsp olive oil
1 1/2 tsp crushed red pepper flakes
4 cloves garlic (finely chopped)
1 medium onion (finely chopped)
32 ounces Rao's Homemade Marinara Sauce
1/2 tsp black pepper
salt to taste
1 pound whole-wheat spaghetti
2 handfuls fresh basil (julienned)
1/2 cup reserved pasta water (add more if needed)
1/2 cup parmesan cheese
1/2 tbsp parmesan cheese (optional)
fresh basil

Steps:

  • Start by heating a pot of water for your pasta.
  • In the meantime, finely chop an onion and 4 cloves of garlic.
  • Add uncooked spaghetti to boiling water along with salt. Follow the directions on the package and cook until al dente.
  • Heat a pot on medium heat and add extra virgin olive oil and crushed red pepper flakes.
  • Once the pepper flakes sizzle for about 10 seconds, add garlic. Saute for 20 seconds.
  • Now add onions. Season with a little salt. Saute for a 3-4 minutes until golden.
  • Add the Rao's Marinara sauce - you'll need 32 ounces of sauce for this recipe. It's amazing so hope you're using it.
  • Season with 1/2 tsp of black pepper and salt to taste. Stir.
  • Cover with a lid for about 10 minutes.
  • In the meantime, check on the spaghetti - should be done or close to it.
  • Now add all the pasta to the sauce.
  • Toss well. Add 1/2 cup of reserved starchy pasta water - more if needed. Toss. Turn off the stove. Season with salt or black pepper as needed.
  • Add the basil. Toss some more.
  • Add parmesan cheese. Toss. This makes it nice and creamy.
  • Top with fresh basil and parmesan cheese. It's insanely good.

Nutrition Facts : Calories 463 kcal, Carbohydrate 81 g, Protein 20 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 7 mg, Sodium 1039 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

JO MAMA'S WORLD FAMOUS SPAGHETTI SAUCE



JO MAMA'S WORLD FAMOUS SPAGHETTI SAUCE image

Categories     Pasta

Number Of Ingredients 16

2 lbs Italian sausage, casings removed (mild or hot)
1 small onion, chopped (optional)
3 -4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1 lb thin spaghetti
parmesan cheese

Steps:

  • 1 In large, heavy stockpot, brown Italian sausage, breaking up as you stir. 2 Add onions and continue to cook, stirring occasionally until onions are softened. 3 Add garlic, tomatoes, tomato paste, tomato sauce and water. 4 Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper. 5 Stir well and barely bring to a boil. 6 Stir in red wine. 7 Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn! 8 Cook spaghetti according to package directions. 9 Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

WORLD'S GREATEST SPAGHETTI SAUCE



WORLD'S GREATEST SPAGHETTI SAUCE image

Categories     Tomato

Number Of Ingredients 19

3 tbsp extra virgin olive oil
1 pound ground beef, browned
1 medium to large onion diced
3 cloves finely chopped garlic
3 tbsp finely chopped parsley (if you use fresh use a little more)
one 28oz can of crushed tomatoes
one 28oz can of diced tomatoes
one1 15oz can of tomato sauce
one 6oz can tomato paste
1 cup Chianti (or other dry red wine)
2 tbsp finely chopped basil (if you use fresh use a little more)
1 tbsp finely chopped oregano (if you use fresh use a little more)
2 large bay leaves
1/3 cup loosely packed grated carrot
1/2 cup grated Parmesan cheese
1 tsp salt
1/2 tsp pepper
1/4 to3/4 tsp crushed red pepper (optional)
2 pinches of sugar

Steps:

  • Heat olive oil in a large (at least 4.5 quart) pot over medium-high heat. Once hot, add the ground beef, onion and parsley and cook until the onion is translucent and beef is browned. While the beef is cooking open all the cans of tomato products. Once the beef is done, add the garlic and cook for about a minute or so...don't let it get to the point of getting brown (if you see it just turning brown that's as far as you want to go). Add all the tomato products and Chianti and stir until smooth. Lower the heat to medium. Add the basil, oregano, bay leaves, carrot, Parmesan cheese, salt, pepper, red pepper and sugar. Once the sauce begins to bubble, lower the heat to medium-low so that it just barely bubbles. Cook over medium-low to low heat for a couple of hours (stir often) so some of the liquid cooks off. Don't cover the pot, but use a splash screen to keep the mess down if you like.

WORLD'S BEST PASTA SAUCE!



World's Best Pasta Sauce! image

Well, my Lasagna has become quite popular, and I think the sauce from that makes amazing meat sauce as well. So I thought I would post it by its self.

Provided by John Chandler

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h45m

Yield 16

Number Of Ingredients 14

1 pound sweet Italian sausage, sliced
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil
½ teaspoon fennel seed
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.

Nutrition Facts : Calories 157.4 calories, Carbohydrate 11.9 g, Cholesterol 24 mg, Fat 8.6 g, Fiber 2.3 g, Protein 9.6 g, SaturatedFat 3.1 g, Sodium 672.8 mg, Sugar 5.4 g

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